A fried seafood combo costs just $20 at Papa Hughie's Seafood World in Lighthouse Point. The platter comes with three fat diver scallops, three jumbo shrimp, three conch fritters made from homemade batter, and four thick wedges of local hog snapper. Each piece of seafood is lightly coated in a si ... More >>
If you're not a subscriber to our weekly Café Bites dining newsletter for Broward and Palm Beach counties, here's a taste of what you missed this week. Click here to subscribe. If you haven't wandered past the mesmerizing glow of jellyfish gracing the entrance of Steak 954 because you're put off ... More >>
Jarret StreinerRA's signature "RA"ckin' shimp, sweet onion salmon sashimi, RA chips and salsa, and kaisen ceviche in the center.By Dori ZinnThe Outback of maki rolls RA Sushi unveiled it's new menu this week. All three South Florida locations - Palm Beach Gardens, Pembroke Pines, and South Miami ... More >>
Bill CitaraMatteo's is the kind of upscale Italian-American restaurant that's as common as Botoxed foreheads and lipo-ed thighs in its tony Boca Raton neighborhood. The menu doesn't plow any new culinary ground, but what it does it does pretty well, and one dish it does really well is the classic ... More >>
Now that stone crab season is upon us, you gotta see the Captain. It's Florida lobster season too, so you gotta see the Captain. And if you want live softshell crabs, fresh Cape Canaveral shrimp, pumpkin swordfish, spear-caught hog snapper and more, you gotta see the Captain. "The Capta ... More >>
Can the folks behind Rocco's Tacos do for seafood and rum what Rocco's did for tacos and tequila? We're about to find out with the debut of Reef Rd Rum Bar, which opened right across Clematis Street from the wildly popular nouveau taqueria. Local moguls Big Time Restaurant Group, Rocc ... More >>
Last week, I took some much needed vacation time and made the three-and-a-half-hour drive down to Key West for a bit of R and R, Conch-style. And what a great trip. I hadn't been to the Keys in nearly 10 years, which is far too long an time for any self-respecting South Floridian with liver intac ... More >>
flickr user: wharmanIf only Publix cared this much about REAL fish.The website for Publix supermarkets states, "There are plenty of fish in the sea, but not all of them are good enough for Publix." According to the environmental organization Greenpeace, that statement is all sorts of wrong. First, t ... More >>
My recent trip to New Orleans was largely predicated on two things: 1) that I had never before been to the Crescent City, and it was high time I got there, and 2) it's known as one of the best food cities in the country. Sure, you could argue that New York, Chicago, and San Francisco each have more ... More >>
OK, OK, I take it back! Steak 954 is brilliant.
Going out for sushi? Prepare to outwit the chef.
Can't afford the oysters? Console yourself with everything else.
Relax, have a glass of organic plonk: It's time to assess the year
Nick & Johnnie's knows its history
The new regime at Trina isn't taking many risks
Ye olde steak house could use an update
Choose wisely, dine well at Blue Fish
Don't like the fried clams? Try the coal oven pizza.
The Love Boat departs on the hour from Little Palm Island
Reading the future in two beachy-keen fish houses
I got crabs at Nick's and loved it
Blacktip Reef spawns a feeding frenzy
A Cero-sum game where the diner always wins
Through a quarter-century, Fin & Claw never says die
It all comes together at Four Rivers
Want it? McCormick & Schmick's can get it.
The future of fusion is at Japango.
Fish out your wallet, Daddy this is gonna get pricey.
A glimpse of the future through Windows at Ireland's.
Chefs Skorish and Statham are into something new
Restaurateur Jack Jackson moves from beef to bass and gets it half right
Max's Grille leaves no spud unpummeled
Joe's Riverside Grille makes plein air dining a pleasure
The Lemon Grass is always greener at this Delray bistro
Post-storm traffic is still a pain, but the paella in Pembroke Pines is worth the hassle
Gone fishin' with 3030's Chef Dean, and a revisit to Café Maxx